Zucchini Blueberry Muffins Recipe
These delicious Zucchini Blueberry Muffins are moist, packed with flavor, and under 200 calories! Dare I say they're good for you too? Yum!
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Cooking tools:
- Toaster oven
- Muffin tin
- Muffin liner
- Nonstick cooking spray
- Mixing bowl
- Larger mixing bowl
- Whisk
- Sifter
- Measuring cup
- Measuring spoon
- Grater
- Spatula
- Paper towel
- Toothpick
- Cooling rack
- Kitchen towel
- Zip-top bag
- Kitchen scale
- Colander
- Fine-mesh sieve
Ingredients
- 2 large eggs
- ⅓ cup vegetable oil
- 1 4-ounce sweetened apple sauce
- 1 cup granulated sugar
- 1 cup shredded zucchini ( (approximately 4 ounces))
- ½ cup crushed pineapple ((drained))
- ¼ cup whole milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg ((freshly ground))
- ½ tsp sea salt
- ½ tsp ground cardamom
- ½ cup walnuts ((chopped))
- 1 cup blueberries ((huckleberries, or a combo) )
- ⅓ cup flaked coconut ((optional))
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